May, 1913 



AMERICAN HOMES AND GARDENS 



xxi 



GREENS TO PLANT IN JUNE 



By E. I. FARR1NGTON 



THERE are several kinds of greens 

 which may be started as late as June 

 and still give good crops. One of the best 

 is endive, a vegetable which might well 

 find a place in every kitchen garden, al- 

 though comparatively few people are ac- 

 quainted with it. Endive is just as easy 

 to grow as lettuce and is much better in 

 the Fall of the year. 



It is well to make a small sowing 

 every two weeks up to August, when a 

 sowing for the Winter crop may be made. 

 The time required for maturing the plant 

 is about that needed for lettuce. There 

 should be a foot between each plant and 

 the rows should be two feet apart. When 

 the plants are well advanced, or about 

 three weeks before they are to be used, 

 the outer leaves must be tied around the 

 heart to secure proper blanching, but this 

 work must be done in dry weather, or 

 rot will speedily set in. The plants 

 should be eaten soon after they are ready. 

 When severe frost comes, protection is 

 needed and it is a good plan to transfer 

 the plants to a cold frame. Endive needs 

 good cultivation, but it is easy to grow 

 and is at its best when lettuce is poor, 

 a good reason why it should be found in 

 the home garden. 



French endive or Witloof chicory is 

 an excellent AYinter salad, the seeds of 

 which may be sown in June. The plants 

 should be thinned to nine inches while the 

 rows should be fifteen inches apart. It 

 is advisable to have the ground fairly 

 rich and the plants should be kept well 

 cultivated. They may be blanched like 

 celery. In late Fall the plants may be 

 lifted and the leaves trimmed off about 

 half an inch from the crown. Then, if 

 the plants are buried in the cellar under 

 a foot of soil, they may be forced as 

 needed. They must be blanched in com- 

 plete darkness. The heads are served 

 with French dressing and are delicious. 

 The leaves of Witloof are sometimes 

 boiled like spinach. 



Swiss chard is found in several 

 varieties but a new, moss, curled sort, 

 called Lucullus is by far the best. It 

 bears the entire Summer, for as fast as 

 the leaves are removed, others grow. 

 These leaves grow very long and may be 

 served like spinach. A row fifteen feet 

 long is enough for an ordinary family. 

 There are few garden plants which will 

 provide so much food in so little space. 

 The mid-rib is often boiled, when it 

 makes an excellent Summer substitute 

 for asparagus. It is possible to cover 

 a few plants with a cold frame in the 

 Fall and so have greens far into the 

 Winter. Grown in this way, Swiss chard 

 will provide palatable greens for the 

 poultry at practically no cost and it is 

 greatly relished by the birds. I have 

 often allowed my hens to enter the 

 garden just before dusk and eat their 

 fill of chard, a single row giving a con- 

 stant supply. 



Kale belongs to the cabbags family and 

 should receive much the same sort of 

 culture as late cabbage. It provides 

 greens in Winter and very early Spring, 

 for the leaves may be gathered from 

 under the snow at any time during the 

 Winter months. Seed should be sown 

 about the middle of June in a moist seed 

 bed and the plants transplanted to rows 

 three feet apart. They should be about 

 fifteen inches apart in the rows. In the 

 North, a little protection when severe 

 weather comes is beneficial. 



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